Re: Bulleit Rye Boneless PorK Chops with Roasted Red Peppers

Sounds fantastic. Using the same pan for everything is the key.
I think using bourbon is preferable to cognac in this case but I'd keep the proof at or below 90. I get better results that way but I'm all ears if your experience is different.

I just made the best steak I've ever had using a similar approach and will post details soon.